01 / FULL TANG
Connected from blade to handle.
The steel extends through the handle, secured with three rivets for a connected working feel.
01 / 07Click to explore full screen ↗
7-inch Asian Chef Knife with Herb Stripper
Read customer reviews ↗
$32.99 USD
$49.49
Slicing, chopping, dicing and mincing vegetables, herbs and boneless ingredients.
- 7-inch broad blade
- Three herb-stripping holes
- Full tang with three rivets
Blade length7 in / 17.8 cm
PreparationChop / slice / mince
HandleWenge wood / full tang
SYOKAMI IN ACTION
See the edge
in action.
Watch this knife at work, then explore its construction and care.
Choose your toolsPURPOSE IN EVERY CUT
One blade.
Many everyday cuts.
From vegetables and herbs to boneless ingredients, the broad Asian-style profile brings a range of everyday preparation tasks to one considered tool.
DESIGNED WITH PURPOSE
Built through the handle.
Considered at every contact.
Full-tang construction, a contoured wood handle and deliberate contact points support controlled preparation.
02 / WENGE WOOD
Natural grain. A shaped hold.
A contoured wenge wood handle supports a comfortable grip. Natural wood grain varies from knife to knife.
03 / BLADE GEOMETRY
A deliberate place for your grip.
The transition between blade and handle helps define the working grip. Keep your hand behind the cutting edge.
04 / TEXTURED SPINE
An added point of contact.
The textured spine provides a deliberate thumb contact point when guiding controlled cuts.
05 / HANDLE PROFILE
A contour for considered control.
The handle shape supports a steady hold. Keep hands and handle dry and work on a stable surface.
FROM PREPARATION TO PRESENTATION
Chop. Slice.
Prepare with purpose.
Use a stable board, choose a controlled cutting motion and keep the working edge clear of hard bones and frozen food.
Move through everyday preparation.
A broad blade for chopping vegetables, slicing boneless ingredients and mincing herbs on a suitable board.
Strip herbs as you prepare.
Choose a hole that fits the stem and pull the herb through to separate the leaves. Keep fingers clear of the edge.
Transfer prepared ingredients.
Use the broad blade face to help transfer chopped ingredients. Avoid scraping the cutting edge sideways across the board.
Finish with simple care.
Hand wash gently with a soft sponge, then dry the blade and wood handle immediately. Avoid soaking or the dishwasher.
MATERIAL. FORM. PURPOSE.
Steel for daily preparation.
Wood with natural character.
X50CrMoV15 high-carbon stainless steel with a decorative Damascus-style pattern. The full-tang blade, three-rivet construction and wenge wood handle form a practical everyday kitchen tool.
THE DETAILS, AT A GLANCE
Know your tools.
One 7-inch Asian chef knife in presentation packaging. Blade and handle lengths are listed separately; weight refers to the knife itself.
| Product type | Asian-style chef knife with herb stripper |
|---|---|
| Blade length | 7 inches / approximately 17.8 cm |
| Handle length | Approximately 4.6 inches / 11.7 cm |
| Blade material | X50CrMoV15 high-carbon stainless steel |
| Blade edge | Plain edge / approximately 14-16 degrees per side |
| Blade thickness | Approximately 0.1 inch / 2.5 mm |
| Knife weight | Approximately 250 g / 0.55 lb |
| Handle material | Wenge wood |
| Construction | Full tang with three rivets |
| Included | One 7-inch Asian chef knife in a gift box |
KEEP THE EDGE IN GOOD COMPANY
Care for the blade.
Keep the ritual.
- Wash by hand. Use mild detergent and a soft sponge. Avoid abrasive materials, prolonged soaking and the dishwasher.
- Dry immediately. Dry the blade and wood handle thoroughly after washing, including around the rivets.
- Protect the working edge. Use wood or suitable plastic boards. Do not chop hard bones, frozen food or other hard materials, and do not force or twist the blade.
- Store safely. Keep the cutting edge protected in suitable knife storage. Sharpen with a tool intended for a plain-edge kitchen knife.
FROM THE PEOPLE WHO COOK
Good tools.
Honest feedback.
Customer reviews for SYOKAMI 7-inch Asian Chef Knife with Herb Stripper, including all ratings. Browse the full feedback or sort by date, rating and media.
A FEW GOOD ANSWERS
Before your
first cut.
Ask our team ↗What is the 7-inch Asian chef knife used for?
Use it for slicing, chopping, dicing and mincing vegetables, herbs and boneless ingredients. Its broad blade can also help transfer prepared ingredients.
How do the herb-stripping holes work?
Choose one of the three holes to suit the stem, pass the stem through and pull it to separate the leaves. Keep your fingers clear of the cutting edge.
Is this the same as the 7.7-inch meat cleaver?
No. This product is a 7-inch Asian chef knife for everyday preparation. The Artsy 7.7-inch meat cleaver has a different blade form and its own product page.
What comes in the package?
One 7-inch Asian chef knife in a gift box. Other food, boards and tools shown in preparation scenes are not included.
Is the blade made from layered Damascus steel?
The X50CrMoV15 high-carbon stainless steel blade has a decorative Damascus-style pattern. It is not described as layered Damascus steel.
How do I care for this knife?
Hand wash gently, dry the blade and wood handle immediately, and store with the edge protected. Avoid soaking, the dishwasher, hard bones and frozen food.
Where can I find shipping, returns and warranty details?
See our shipping information, return policy and lifetime warranty terms. Our support team can help with product questions.